Ribbons of dried petals unfurl across our tantalizing Vanilla Rose Shortbread.
Vanilla Rose Shortbread
Makes approximately 18
Ingredients
- ¾ cup unsalted butter, softened
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1½ cups all-purpose flour
- 2 tablespoons dried edible rose petals, plus more for dipping
- White Chocolate Ganache (recipe follows)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 1 minute. Add confectioners’ sugar, vanilla extract, and salt; beat until smooth, about 1 minute, stopping to scrape down sides of bowl. With mixer at low speed, gradually add flour and rose petals, beating until combined and stopping to scrape down sides of bowl. Turn out dough onto plastic wrap, press into a disk, and wrap; refrigerate for at least 30 minutes.
- Preheat oven to 325°. Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll dough out to a ¼-inch thickness. Using a 2¼-inch scalloped cutter, cut cookies from dough and place them at least ½ inch apart on prepared pans, rerolling dough as needed. Refrigerate shortbread until firm, about 15 minutes.
- Bake until edges are set and surface is dry, 10 to 15 minutes. Let cool on pans for 10 minutes, and move to a wire rack to let cool completely.
- Line a separate baking sheet with new parchment paper. Dip each cookie into White Chocolate Ganache, scraping any excess from the bottom; sprinkle with petals. Place shortbread on prepared pan and let stand until ganache has set, about 15 minutes. Store in an airtight container at room temperature for up to 1 week.
White Chocolate Ganache
Makes approximately 1 cup
Ingredients
- 8 ounces white chocolate, finely chopped
- 1 tablespoon unsalted butter, room temperature
- ¼ cup heavy whipping cream
Instructions
- Place white chocolate, butter, and whipping cream in a heatproof bowl. Microwave in 15-second intervals, stirring between each, until chocolate has melted and mixture is smooth. Let stand for 5 minutes before using.
